Name: Garam Masala Scallops Over Acorn Squash
Cook time: 35 min
Total time: 1 1/4 hr
Ingredients: 1 large (1 1/2- to 2-lb) acorn squash; 3/4 lb sea scallops, tough muscle removed from sides if necessary; 1 1/2 tablespoons vegetable oil; 3/4 teaspoon turmeric; 1 1/2 tablespoons minced seeded jalapeño chile; 1 large garlic clove, minced; 2 teaspoons grated peeled fresh ginger; 1 tablespoon plus 2 teaspoons fresh lime juice; 1/4 cup water; 3/4 cup heavy cream; 1 1/2 teaspoons garam masala; Garnish: very thin slices of jalapeño chile, chopped fresh cilantro, and ground Aleppo pepper or cayenne; Accompaniment: haricots verts with mustard seeds and toasted coconut

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Garam Masala Scallops Over Acorn SquashQuentin Bacon

Cooks' notes:

• Squash may be roasted 1 day ahead and chilled, covered. Reheat, covered, in a microwave about 5 minutes.
• For a fuller, more caramelized squash flavor (but a more rustic presentation due to browning), roast squash uncovered, cut sides down, and substitute 2 tablespoons butter for water in pan.
• Scallops and sauce may be prepared separately 2 hours ahead and chilled, covered.

Recipe notes

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